Needless to say we have gotten past our fear of baking! My husband saw a lot of crinkle cookies on social media and decided we should make some. Rob has a huge sweet tooth, so all the cookies caught his eye. Since he had a day off, we decided to make some.
I can definitively say that Rob really likes ginger cookies and chocolate. So he took the initiative and decided to combine the two into his own creation with this one. These crinkle cookies came out perfectly soft and chewy, with a slightly sweet flavor and a hint of that ginger spice! While Rob normally doesn’t like to cook, baking seems to suit him well since everything is precise and pretty much needs to be pre-staged. Expect more baked creations to be coming your way!
Chocolate-Ginger Crinkle Cookies
Dry Ingredient Mix
- 1 Cup Flour all purpose
- 1/3 Cup Cocoa Powder unsweetened
- 1 Tsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Nutmeg Freshly Grated
- 1/4 Tsp Salt
- 1 Tsp Baking Powder
Wet Ingredient Mix
- 3/4 Cup Sugar
- 1/4 Cup Canola Oil
- 2 Eggs Extra-Large
- 1 Tsp Vanilla
- 1 Tsp Molasses
- 1 Tsp Orange Zest
- Combine all of the ingredients in the dry mix and mix evenly.
- Combine the oil and sugar in a stand mixer or by hand until well mixed. Add the remaining wet ingredients and mix thoroughly.
- On a low setting, mix in the dry ingredient mix. You should get a thick, sticky batter (similar to brownie batter).
- Place the mixture in some plastic wrap to cool for a few hours.
- Preheat the oven to 350F
- Form the batter into small spheres, don't go too big as they will flatten out. Cover each in powdered sugar and space them out on a lined baking sheet (silicone mat or parchment).
- Bake for 10-12 minutes. Remove and allow to cool. When you pull them out at first they will not have the crinkled look, that's okay they will get that as the cool and shrink a bit.